Vegan Chicken Poblano Chowder
Warm up your soul with this vibrant and hearty Vegan Chicken Poblano Chowder, a plant-based twist on a classic comfort dish. Bursting with smoky roasted poblano peppers, tender golden potatoes, and protein-packed plant-based chicken, this chowder is a satisfying one-pot meal that’s as creamy as it is nourishing. Infused with a medley of aromatics like garlic, cumin, and smoked paprika, and enriched with full-fat coconut milk for a luscious texture, every spoonful is layered with bold, Southwest-inspired flavors. Finished with a zesty splash of lime juice and a sprinkle of fresh cilantro, this dairy-free and gluten-free recipe is as comforting as it is easy to prepare—perfect for weeknight dinners or meal prep. Ready in about one hour and serving up to six, this vegan poblano chowder is sure to become your next cold-weather favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 medium poblano peppers, roasted and diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 medium golden potatoes, diced
- 1 pound plant-based chicken, diced
- 4 cups vegetable broth
- 1 cup coconut milk, full-fat
- 1 cup frozen corn kernels
- 0.5 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 450°F (232°C). Place the poblano peppers on a baking sheet and roast for about 15-20 minutes, turning occasionally until the skins are blistered. Remove from the oven, cover with a towel, and let them cool. Once cooled, peel off the skins, remove seeds, and dice.
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 5 minutes until translucent.
Add the minced garlic, diced carrots, and celery. Cook for another 5 minutes, stirring occasionally.
Stir in the diced potatoes and plant-based chicken, cooking for an additional 5 minutes.
Add the vegetable broth, roasted poblano peppers, frozen corn, ground cumin, smoked paprika, salt, and black pepper. Bring the mixture to a boil, then reduce heat to low and let simmer for 15-20 minutes, or until the potatoes are tender.
Stir in the coconut milk and let it heat through for another 5 minutes.
Finally, add the fresh cilantro and lime juice. Stir well and adjust seasonings if needed.
Serve hot, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
2613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.6 g | 157% | |
| Saturated Fat | 59.2 g | 296% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6805 mg | 296% | |
| Total Carbohydrate | 273.4 g | 99% | |
| Dietary Fiber | 59.9 g | 214% | |
| Total Sugars | 63.6 g | ||
| Protein | 138.0 g | 276% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 713 mg | 55% | |
| Iron | 32.0 mg | 178% | |
| Potassium | 7733 mg | 165% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
